Yield: 18 Establishment: School, Restaurant, Business and Industry Account   Ethnicity: Southwestern   Meal Type: Main Course, Entrée   Preparation Method: Saute, Bake   Product Type: Ground Turkey

Turkey

1 Pound GROUND TURKEY

8 Ounces red pepper, seeded and 1/4" dice

12 Ounces onion, 1/4" dice

1 Tablespoon garlic, minced

2-1/2 Pounds black beans, cooked and drained

3 Cups tomato puree

1-1/2 Pounds cut corn, thawed

1-1/2 Tablespoons chili powder

2 Teaspoons cumin

1/2 Teaspoon black pepper

Saute turkey, red pepper, onion and garlic together until turkey is thoroughly cooked. Drain off any fat. Stir in beans, tomato puree, corn, chili powder, cumin and black pepper. Bring to a boil, reduce heat and simmer for 20 minutes, stirring often. Place in a full size 2-inch steam table pan and hold hot until topped with cornbread topping.

Cornmeal Topping

8 Ounces cornmeal

7 Ounces flour

2 Ounces sugar

1/4 Teaspoon salt

3 Tablespoons baking powder

1 egg

2 Cups milk

1 Tablespoon vegetable oil

Sift cornmeal, flour, sugar, salt and baking powder together. In a separate bowl, combine egg, milk and oil. Stirring just to combine, mix the wet and dry ingredients. Immediately pour cornmeal topping over hot turkey mixture. Bake in a preheated 400 degree F oven for about 20 minutes until the cornmeal topping is golden brown and cooked through.

Service

1/2 Cup sour cream

2 jalapeno peppers, seeded and diced

Portion the pan 3X6 so each serving weighs 7-1/2 ounces. Garnish each serving with dollop of sour cream and a thin slice of jalapeno pepper.

Recipe Source: Recipe provided by Executive Chef Steven Walk, CCC, with Bon Appetit Management Company at Chatham College in Pittsburgh, PA. Chef: Steven Walk Chef Steven Walk is presently the executive chef with Bon Appetite Management Company at Chatham College in Pittsburgh. He enjoys working in the college foodservice industry. He says that it's always a challenge keeping the students and faculty happy for three-meals-a-day, 7-days-a-week. He enjoys creating school menus because they are not on a cycle so the options are endless. There is a wide range of food programs from fast food, snack bars and a Starbucks coffee shop to the highest of upscale catering, as well as everything between. Chef Steve is a certified Chef De Cuisine. He graduated from the Culinary Institute of America and is an active member of the ACF. Restaurant: Bon Appetit at Chatham College Location: Pennsylvania

Nutrition Facts Calories 300   Calories from Fat 60 % Daily Value* Total Fat 7g 11% Saturated Fat 2g 10% Cholesterol 35mg 12% Sodium 530mg 22% Total Carbohydrate 46g 15% Dietary Fiber 7g 28% Sugars 9g   Protein 14g   Vitamin A 25% Vitamin C 60% Calcium 20% Iron 20% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4